Fig. 3From: Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effectUPLC-MS/MS chromatographs of water extract of VBRB (3:5) (a), water extract of Radix Bupleuri (b) and blank solution (c) (1. saikosaponin c; 2. Saikosaponin a; 3. saikosaponins b2; 4. saikosaponin d)Back to article page